“Very nice, I added blueberries to mine as suggested. I must say I was surprised at how delicious they were and the ease of adding only a few ingredients to the dry mix made it so simple for time poor people like myself. I will be back to buy more!”

CONTAINS ALMOND, LUPIN AND MILK.May contain pieces of other nuts and sesame.

Made with love in Sydney, Australia from over 80% Australian ingredients.

Nutritional Info

Servings per package: 10
Serving size: 105 g (1 muffin)

per serve

per 100g of mix

Energy

736kJ
176Cal

1814kJ
380Cal

Protein, total

12.0g

29.3g

- gluten

0mg

0mg

Fat, total

10.1g

27.8g

- saturated

2.6g

7.5g

Carbohydrate

6.2g

9.9g

- sugars

4.2g

4.4g

Dietary Fibre

7.5g

18.1g

Sodium

263mg

661mg

^Nutritional values are based on using egg whites, unsweetened almond milk and frozen raspberries and are averages only – subject to seasonal variation. This product is gluten free when prepared as directed using other gluten free ingredients. #Compared to: Muffin, cakestyle, with fruit, commercial (NUTTAB 2010)

To make 10 Apple Berry Muffins, you will need:

PreparePreheat a fan forced oven to 170°C and place 10 cafe-style muffin cases in a muffin tray (or use a silicone tray).

MixEmpty contents of this pack into a large bowl. In a separate bowl, whisk together milk, eggs and diced apple. Pour this wet mix into the dry muffin mix and gently fold until just combined, then add the berries and fold through once more.

PortionUsing a spoon, portion mix into the 10 muffin cases. Decorate with berries if desired.

BakePlace on the top shelf of your preheated oven, and bake for 30-35 minutes. Rotate tray at halfway to ensure even baking. After baking remove tray from oven and place muffins on a cooling rack.

Storage
Muffins must be stored in the fridge (1-4°C) for up to 5 days, or can be frozen (-18°C) in freezer bags for up to 3 months.